Preparation

Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.

Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Leave a Review

Reviews

So delicious I couldn't believe it. I used prunes instead of apricots and I liked it very much. I might try it with the apricots next time but why mess with perfection. I used boneless and skinless chicken thighs cut in small pieces. I didn't have the cinnamon stick but there were so many other flavors it did not matter. Served over some couscous and a simple salad.
GREAT RECIPE!

So delicious! Make plenty of apricot glaze and be sure to stir often scraping the bottom of the pot so it doesn't burn. After removing the chicken into a serving dish, add red wine to the pan and deglaze for a delicious sauce on the side. I used boneless skinless thighs. Served with roasted root veggies and couscous. Perfect blend of flavors!

This is a very good dish. i didn't change it much at all, and had to multiply it by 8 to serve 32 people. It came out wonderfully. i used boneless thighs instead of the whole chicken as i needed to buy a lot, and would have preferred to use bone in chicken, but people liked it as made.

This is a terrific recipe. It was my first time cooking in a tagine, but I needn't have worried with this one: the recipe is as good as it sounds and works beautifully in a tagine. I, too, used boneless, skinless chicken thighs, and less oil to fry the almonds (which are ADDICTIVE on their own). I feel like I cheated because I used ras el hanout in lieu of the specified spices; will definitely try my own spice mix incorporating the ideas here next time. Only change I'd make would be to skim some of the fat prior to sauteing the onions - but that's more for appearances than anything, because all that fat tasted so good!

I made this exactly according to the recipe except that I only had chicken breast fillets and flaked almonds. Whole blanched almonds would have been better but the chicken substitution was fine. My word of warning would be that the whole cooking process took considerably longer than specified, and it was continuous--you just can't put it in the pot and go away. Nearly two hours of constant attendance at the stove, however, and I ended up with one of the most delicious dishes I've ever cooked. So it is definitely a recipe I plan to repeat for a special occasion or when I have plenty of time (not a weeknight dinner for my children!)

This was delicious. I used 2 breasts and 6 thighs which were boneless and skinless. Next time I would double the apricot mixture as well as the almonds. I'd also cut the oil in half when sautéing the almonds.

We loved this, and I think it would be very, very good made strictly in accordance with the recipe, but I strayed as I'm not a chicken fan. So for a vegetarian dish, I substituted chickpeas for the chicken, and added a sweet potato cut into cubes. Other than that, I substituted agave syrup for the honey, reducing the volume significantly. And finally, I added the juice of a lemon. I think it would have been a bit oversweet otherwise, but then I'm not a big sugar person.

I made this dish using some very meaty soup bones knowing that long slow cooking would be a good plan. The dish turned out very tasty, all the spices and veggies and fruit were a great compliment to the beef. A very nice way to cook meats that neew slow cooking method.

I made this recipe (doubled) for a dinner party the day after New Years and it was a great success. I made the following modifications: I omitted cinnamon from the rub/sauce and added 6 small preserved lemons, chopped to the cooking stage, to perk it up. (Also, I associate tagine with preserved lemons). I used a lot more than 10 sprigs of parsley and coriander - a good handful of each. Also, I served the tagine with white quinoa, into which I had tossed chopped fresh mint. Thank you Epicurious Everyone asked for the recipe!

I ended up with a bunch of apricots that I had to use, so I tried this recipe. I loved it! I made it exactly according to the recipe, and I though it was great. I plan to make it again, and would highly recommend it.

Great recipe, once
the prep is over, it
is simple. I
followed the advice
of the other
reviewers and made
the following
changes: I dry
rubbed the thighs (I
like thighs for
braising) with
cinnamon, paprika,
cayenne, turmeric,
cumin, coriander,
cardamon, salt,
pepper....I toasted
the cumin and
coriander seed and
added cardamon seed
when I put the seeds
in the coffee
grinder. Then
marinated the thighs
overnight in lemon
and orange juice,
but did not cover
the skin with juice.
I added more onion
and garlic, fresh
ginger, tomatoe
paste, carrots,
garbonzo beans, plum
tomatoes, used only
chicken stock and
deleted the honey
and cinnmon. Put
the chopped parsley
and cilantro in the
pot for about 10 min
and reduced the
liquid. Company
loved this dish
which I served with
spiced couscous and
fattoush salad.
Great dinner.

Great recipe. I've made as written and it is excellent, although a bit oily when making with the chicken skin. My preference (because I'm lazy) is to use pieces of skinless bone-in chicken (used thighs las night and worked it worked really well), and just sprinkle chopped cilantro and parsley into the dish. Goes really well with Quinoa and even roasted potatoes.

This is one of my go-to recipes for comfort food. I once combined the spices, oil & chicken, realized I didn't have time to finish the recipe, so into the freezer it went in a freezer bag. Yumm when used 2 nights ago! I love it over barley or quinoa, with pomegranate glazed carrots. Dee-lish!

Delicious! Sophisticated enough for guests but also well liked by my 6 and 4 year olds. I added the 1/2 tsp each of cumin, coriander, curry, turmeric, allspice, etc. and 1 tsp of paprika as well. This has enough wonderful reviews, mine isn't necessary, but I'm going to be sure to make this again!